Honey-roasted carrots over tahini yogurt sauce
This is one of our all-time favorite carrot recipes. And honestly, one of our favorite roasted vegetable recipes, period.
I turn to this recipe in two scenarios:
When I realize I’ve overstocked my crisper drawer with carrots, and I want something completely craveable to do with them.
When I’m headed to a potluck and want to bring something unique. (I just double or triple the recipe)
Honey-roasting the carrots brings out everything that makes carrots special: their natural sweetness deepens, the edges get golden and caramelized, and the warm spices tie it all together.
Then you spread a simple tahini yogurt sauce underneath and serve. It’s beautifully rustic-looking and so delicious—we usually come back for seconds.
It feels almost unfair how easy this recipe is, but we’ll take the wins where we can get them! Prep takes just 15 minutes, the carrots roast for 40 so you can easily make other dishes or food prep while you wait.
When are carrots in season?
Carrots are one of the few vegetables that carry us through most of the year. We plant extra-early varieties and aim to have them ready by mid-May (if the weather cooperates) and have them all the way through October.
After that, they go into cold storage, where they keep beautifully well into winter.
That means if you’re shopping from our online store, there’s a good chance carrots are available whenever you’re looking. This recipe works any time of year: it’s just as good in October as it is in May.
Storing your carrots
Carrots are one of the best keepers in the vegetable world. Store them in your crisper drawer in a bag or container—ideally with a little moisture—and they’ll last for weeks. If the tops are still attached, remove them before storing so they don’t pull moisture from the roots. For more tips on keeping your produce fresh, check out our free Veggie Storage Guide.
A few notes before you start
On the garlic
The sauce calls for a clove of garlic, and I like to take it easy here. Add a little, stir it in, and taste before adding more. Garlic can overpower the tahini and yogurt quickly, and this sauce is meant to be creamy and mellow—not punchy. Less is more.
Serving and storing leftovers
This dish is best eaten right when the carrots come out of the oven—warm, a little caramelized, served over that cool, creamy sauce. If you have leftovers, store the carrots and sauce separately in the fridge and use within 2–3 days. Reheat the carrots in the oven or a skillet before serving.
Honey-Roasted Carrots over Tahini Yogurt Sauce
Ingredients
Carrots
1 bunch carrots (about 1.5 lb.), cut into 3-inch batons
2 Tbsp honey
1 Tbsp olive oil
½ tsp ground coriander
½ tsp ground cumin
½ tsp dried thyme
½ tsp salt
Black pepper, to taste
Tahini yogurt sauce
2 Tbsp tahini
⅓ cup Greek yogurt
1 Tbsp lemon juice
1 clove garlic, grated (add a little and taste as you go)
Directions
Preheat the oven to 425°F.
In a large bowl, whisk together the honey, olive oil, coriander, cumin, thyme, salt, and a few grinds of black pepper.
Add the carrots and toss with a spatula until well coated.
Spread the carrots in a single layer on a large baking sheet. Roast for 40 minutes, stirring once halfway through, until cooked through and golden brown.
While the carrots roast, mix together the tahini, yogurt, and lemon juice. Add the grated garlic a little at a time, tasting as you go. You want the sauce creamy and balanced—not garlicky.
Spread the sauce on a serving plate or in a shallow bowl. Pile the warm carrots on top and serve immediately.
Tip: The sauce can go under the carrots for a beautiful presentation, or served on the side for dipping—both work great.
